In Vitro and ex Vivo Antihydroxyl Radical Activity of Green and Roasted Coffee
- 24 February 2004
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 52 (6), 1700-1704
- https://doi.org/10.1021/jf030298n
Abstract
The specific antiradical activity against the hydroxyl radical of the water soluble components in green and dark roasted Coffea arabica and Coffea robusta coffee samples, both in vitro by the chemical deoxiribose assay and ex vivo in a biological cellular system (IMR32 cells), were determined. All the tested coffee solutions showed remarkable antiradical activity. In the deoxiribose assay, all the tested solutions showed similar inhibitory activity (IA%) against the sugar degradation (IA values ranged from 45.2 to 46.9%). In the cell cultures, the survival increase (SI%) ranged from 197.0 to 394.0% with C. robusta roasted coffee being significantly more active than the other samples. The coffee solutions underwent dialysis (3500 Da cutoff membrane) to fraction their components. In both systems, the dialysates (MW < 3500 Da) either from green or roasted coffee, showed antiradical activity, while the only retentates (MW > 3500 Da) from the roasted coffee samples were active. The preparative gel-filtration chromatography of roasted coffee C. robusta dialysate gave three fractions active in the biological system, all containing chlorogenic acid derivatives. The most active fraction was found to be that containing the 5-O-caffeoilquinic acid, which shows a linear relation dose-response ranging from 0.02 to 0.10 mM. The results show that both green and roasted coffee possess antiradical activity, that their more active component is 5-O-caffeoyl-quinic acid, and moreover that roasting process induces high MW components (later Maillard reaction products, i.e., melanoidins), also possessing antiradical activity in coffee. These results could explain the neuroprotective effects found for coffee consumption in recent epidemiological studies.Keywords
This publication has 13 references indexed in Scilit:
- Lipid peroxidation in neurodegeneration: new insights into Alzheimerʼs diseaseCurrent Opinion in Lipidology, 2002
- Prospective study of caffeine consumption and risk of Parkinson's disease in men and womenAnnals of Neurology, 2001
- Neuronal plasticity and stressor toxicity during agingExperimental Gerontology, 2000
- Oxidative injury in diseases of the central nervous system: focus on alzheimer’s diseaseAmerican Journal Of Medicine, 2000
- Plant-derived phenolic antioxidantsCurrent Opinion in Clinical Nutrition and Metabolic Care, 2000
- Emerging neuroprotective strategies for Alzheimer's disease: dietary restriction, telomerase activation, and stem cell therapyExperimental Gerontology, 2000
- Dietary Links to Alzheimer's Disease: 1999 Update*Journal of Alzheimer's Disease, 1999
- Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain ProductsJournal of Agricultural and Food Chemistry, 1998
- The inhibitory effects of coffee on radical-mediated oxidation and mutagenicityMutation Research, 1994
- Rapid Communication: Oxidative Stress Induces Apoptosis in Embryonic Cortical NeuronsJournal of Neurochemistry, 1994